To keep one blog going is difficult and time consuming enough, but two blogs its really too much for me. So rather than having two separate blogs, I thought it might be easier to stick with one blog and translate the bits that are more important, into English. Thanks to Chris, July and Biskit for reminding me that I really had to do something about this and thanks for all of you that keep visiting even though can't speak Italian. So here I am again, traying hard to keep my promise.What I really find boring is to translate exactly what I just said, into English. Doesn't make much sense to me. So to open this new season, I have come up with an idea that might help you to know more about Italy and the language, and me to become less bored of what I do. A day by day phrase book to keep note of, an easy way to remember words and ways of saying, related to the world of food and not only. Might be more interesting to you when you'll go to Italy or just out of interest at all. When you start to learn a language, any language, it's not always important to know what everything means, but you need to remember that keyword that keeps you going to actually go out and ask a question, or a direction, or just to have a plain conversation.

So we will start today with a word you might already well know: mangiare, to eat. An important word for all of us, as we need infact to eat in order to live.Todays's sentence is Dove andiamo a mangiare oggi?Where are we going to eat today?

For the sponge: beat the eggs with an electric mixer for a few minutes until foam and light, add sugar and keep beating. Sift in flour 1 Tbsp spoon at the time and 1 pinch of salt. Pour it into a cake pan previously lightly buttered. Bake at 200 C for about 40 minutes or until it's goldish on the top. Switch off the oven and let it cool inside it.For the custard cream: beat 4 eggs yolk with sugar and flour. Add warm milk and lemon rinds. Pour it into a small pan and bring it to a boil. Cook for 4 minutes stirring with a spoon. Set aside and let it cool.Chop 150gr pistachios with a couple of Tbsp milk. Add this to the custard cream and mix well. When the sponge cake has cooled completely, cut it carefully in half. In a small plate, pour the liqueur with some milk. Usually half and half, it depends on how much you want it to be alcoholic. Brush half of the sponge well. Pour the custard cream on top and spread it with a spatula, keeping some custard to decorate the top and borders of the cake. Brush the other side of the sponge than flip it on top of the other half. Brush the top as well and cover it with the remaining custard cream, as well as the borders. Finely chop the remaining pistachios with the icing sugar. Decorate the cake with it. Let the cake rest in the fridge for a couple of hours. Take out of the fridge at least 30 minutes before serving.